This recipe is a family favourite, that my kids love! They love nachos, but it can also be used in tacos, stuffed zucchini, stuffed potatoes, stuffed chillies or capsicums, or any other Tex-Mex or Mexican-style dish you like!
I love making it, because it includes vegetables, and can be made in bulk to be easily frozen for a quick meal another time. I use grass fed beef mince from my local butcher, and bulk it out with lots of veges, and home made salsa and seasoning mix.
You can substitute the vegetables for whatever you are harvesting from your garden, have from the farmers market, or find languishing in the bottom of your fridge!
If you do not require this recipe to be a low FODMAP dish, you could use cooked corn kernels, cooked or tinned kidney or black beans, finely grated sweet potato, as well as using 1 to 2 cloves of crushed garlic and one onion, finely diced.
About 6 cups (enough for 2 to 3 meals)
- 1 medium zucchini
- 1 to 2 carrrots (or 1/4 piece of jap pumpkin)
- 1 capsicum
- 1 small bunch of kale, or several silverbeet leaves
- 1 teaspoon garlic infused olive oil
- 2 teaspoons of roast onion infused olive oil
- 1kg beef mince
- 3 tablespoons of nacho seasoning
- 2 cups of salsa (or tomato passata/ fresh, chopped tomatoes)
- 1 cup of fresh coriander
- Finely grate the zucchini and carrot (I use a 2mm grating blade in my food processor)
- Finely dice the capsicum and kale/ silverbeet
- In a large frypan or pot, add the infused olive oils, and brown the mince over medium to high heat, for about 10 minutes until it is cooked. Using a spatula/ eggflip, break up any ‘clumps’ as it cooks to ensure a fine consistency.
- Add the grated and diced vegetables, the salsa (or tomatoes), and nacho seasoning. Reduce the heat to medium-low, and cook for 15 to 20 minutes until the vegetables become tender, stirring every few minutes
- Meanwhile, chop the coriander, and prepare whatever other ingredients/ condiments you will be using
- Once the nacho mince is cooked through, add the chopped coriander. Serve on corn chips, or with taco shells, sour cream, grated cheese, salsa, salad etc.
MEAL PREP/ COOK ONCE, SERVE TWICE
- You can prep the vegetables 5 days in advance, and the nacho seasoning can be made and stored for months.
- If freezing portions of this nacho mince, allow to cool and transfer to heatproof/ freezer-proof containers.
- You can also transfer this nacho mince to a food processor, and briefly blend if you want a finer texture, and to hide the veges further.
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